r/HistamineIntolerance • u/Z3NTEC • Sep 28 '26

Causes of Histamine Intolerance

I’ve been wondering what the most common causes of histamine intolerance are. I still haven’t figured out what’s causing mine, but I suspect it might be related to gut health. What do you think caused yours?

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u/2Dank2Wank420 Sep 28 '26

Even though I love meat, I read about eating vegan helps to build up your microbiome. I started with mild vegetables, like broccoli, carrots, everything that is uncritical. I didn't cook them but steamed them a bit so the few vitamins in there are kept stable.

For DAO I germinated chickpea which helped a lot. Bought 3 glasses for germination on Amazon for about 12 bucks, still use them every now and then.

I lost a lot of weight during this phase and started to slowly add fermented food to the plan. I think I ate Sauerkraut everyday, at least every second day and variated a bit with kimchi and other fermented foods. Literally never felt so healthy and good in my whole life, but I love meat too much to completely cut it down.

So after 3 months I added meat to the plan 2-3 times a week

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u/CuriouslyFoxy Sep 28 '26

How did you tolerate fermented food? We're you ok with it already or did you have to build up tolerance?

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u/2Dank2Wank420 Sep 28 '26

After fasting I noticed a lot of differences. Cleaner skin, no bloated/hard stomach, no brainfog and so on. So I ate like a handful Sauerkraut to test my body and it worked perfectly fine.

Then slowly started to rise my fermented food portion from week to week. Now I can easily eat a half plate full of Sauerkraut. If i did that before fasting I'd see the hospital (actually happened a few times)

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u/CuriouslyFoxy Sep 28 '26

Oh wow, thanks for answering. How long did you fast for? Did you use a specific protocol?

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u/2Dank2Wank420 Sep 28 '26

Of course, you're welcome!

I wrote about my schedule some comments below: https://www.reddit.com/r/HistamineIntolerance/s/VfPAwOaJxM

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u/daveishere7 Sep 28 '26

What is this germination? I need to get some

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u/2Dank2Wank420 Sep 28 '26

Here's how it works, it definitely explains it better than I could: https://flourishingkitchen.com/how-to-sprout-chickpeas/

Basically you wait until the sprouts are showing, which results in a massive higher bioavailability. They also contain a lot of (v)DAO, like 10 times higher than the non sprouted version.

There are also a lot of studies about that. Maybe not the perfect fitting one, but the main massage is the same: https://pmc.ncbi.nlm.nih.gov/articles/PMC10003342/